Lemon-Olive Oil Cupcakes with Coconut Whipped Cream
Recipe courtesy of Chloe Coscarelli
- Level: Easy
- Yield: 14 cupcakes
- Total: 4 hr 40 min (includes chilling and cooling times)
- Active: 20 min
Nutritional Analysis Per Serving (1 of 14 servings):
- Calories: 250
- Total Fat: 15 g
- Saturated Fat: 6 g
- Carbohydrates: 29 g
- Dietary Fiber: 1 g
- Sugar: 13 g
- Protein: 2 g
- Cholesterol: 0 mg
- Sodium: 186 mg
Coconut Whipped Cream:
- One 13.5-ounce can of coconut milk (not light), such as Thai Kitchen brand or Whole Foods 365 brand, chilled in the refrigerator overnight (be sure not to shake or stir)
- 1/4 cup powdered sugar
Cupcakes:
- Nonstick cooking spray, for spraying the cupcake liners
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup extra-virgin olive oil
- 3/4 cup maple syrup
- 2 tablespoons lemon zest (about 2 lemons) plus 1/4 cup lemon juice, plus additional zest, for garnish
- 1 tablespoon lemon extract
- Fresh berries and mint leaves, for garnish
Instructions:
- For the coconut whipped cream: Place the bowl and whisk attachment of a stand mixer in the freezer for about 10 minutes. If these tools aren't well chilled, the cream may not whip as desired. Carefully scoop the solidified coconut cream from the chilled can of coconut milk and transfer the solids to the bowl of the stand mixer. Avoid including any coconut water, even if it means leaving a small amount of cream behind (even a little coconut water can affect the results).
- Add the powdered sugar and whip for a few minutes until the mixture starts to thicken and forms whipped cream. Transfer the whipped cream to a covered container and chill in the refrigerator. It will firm up further as it sits for several hours or overnight.
- For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with 14 cupcake liners and lightly spray the liners with nonstick cooking spray.
- In a large bowl, combine the flour, baking soda, baking powder, and salt. In another bowl, whisk together the olive oil, maple syrup, lemon zest and juice, lemon extract, and 3/4 cup water. Pour the wet ingredients into the dry ingredients and mix until just blended. Do not overmix.
- Divide the batter evenly among the cupcake liners. Bake for about 18 minutes, or until a toothpick inserted into the center comes out clean with just a few crumbs attached. Rotate the pans halfway through baking. Allow the cupcakes to cool completely before removing them from the pans.
- To serve: Top each cupcake with a generous dollop of coconut whipped cream. Decorate each cupcake with fresh berries, mint leaves, and/or a sprinkle of lemon zest.
The cooler your kitchen and equipment, the better your whipped cream will hold up. Work quickly to keep everything chilled. For best results, chill the coconut whipped cream in the refrigerator for several hours or overnight before serving.
This recipe was provided by a chef, restaurant, or culinary professional. It has not been tested for home use.
